Finding Reliable Recipes for Safe Food Preservation

Adair Hoover, Program Assistant,
Home & Garden Information Center

The trend to use local resources is flourishing in South Carolina. There are numerous opportunities to purchase local fresh foods. Preserving these foods while they are at the peak of ripeness is an excellent way to benefit throughout the year.

The main methods of preserving are canning, freezing and drying. These methods have been used for many years but the failure to execute them properly can pose significant health risks. For example, incorrect canning can promote the growth of Clostridium botulinum, a bacterium that produces a highly toxic poison in low acid foods. Safely preserving food begins with the proper handling of fresh foods and depends on using tested recipes, strictly following instructions and working with equipment that is in proper operating condition.

For more information see, HGIC 3001 Finding Reliable Recipes for Safe Food Preservation.

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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.